Main Course - Pork
Cook: 2 h 50 m
Ready In: 3 h 20 m
Recipe By:Chef John
"If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo."
- 1/2 cup ancho chile powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground dried chipotle pepper
- 1 rack baby back pork ribs
- 1 cup barbeque sauce
Preheat oven to 250 degrees F (120 degrees C).
Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
Generously apply coating of dry rub to all sides of rib rack.
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
Increase oven temperature to 350 degrees F (175 degrees C).
Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
Cut rack into individual rib segments and serve with more barbeque sauce.
Cook: 6 h
Ready In: 6 h 30 m
(Allrecipes) Recipe By:Brenda Laughlin Sumner
"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties."
- 1 tablespoon butter
- 2 pounds boneless pork roast
- 1 tablespoon Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 cups water
- 1 tablespoon liquid smoke flavoring
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
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